King Oyster Mushrooms in Black Pepper Sauce (黑椒蘑菇)

Use a damp paper towel to gently remove any visible dirt from the mushrooms. Cut the king oyster mushrooms into thin slices.

Black Pepper Sauce: Follow the instructions and pictures in step 5 from my previous recipe,Pepper Beef, (repeated here). Peel and mince the garlic cloves. Heat a small sauce pan under medium-low or low heat. Pour 1 tablespoon of vegetable oil into the sauce pan. When the oil is getting warm, add the minced garlic. Let the oil slowly cook the garlic until it becomes soft and slightly golden. Then add the rest of the sauce ingredients: 2 teaspoons of freshly-ground black pepper, 2 tablespoons of Worcestershire sauce, 1 teaspoon of light soy sauce, 1/2 teaspoon of oyster sauce, and 1/2 teaspoon of dark soy sauce, mixing thoroughly. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. When the sauce becomes dark and has a thick, semi-liquid consistency, turn off the heat.

Heat a medium well-seasoned skillet or nonstick pan under medium heat. When the skillet is warm, add the 1 tablespoon of vegetable oil, swirling lightly. Then add the sliced king oyster mushrooms and the pinch of kosher salt, stirring and flipping a few times to allow heat to distribute evenly. When the mushrooms are about 70% cooked, add the black pepper sauce (add less for a milder taste). Stir and toss a few more times until the mushrooms and the black pepper sauce are fully integrated and mushrooms are cooked through. Transfer to a plate and enjoy!